just in case you are tired of your sourdough soft pretzels or sourdough bread, here is another recipe you can make with your sourdough starter. this is another unfed starter recipe, so it’s great for the times that you want to feed your starter, but it isn’t ready to be made into bread yet.
i never really understood exactly what english muffins were. the only ones i had ever really had were the ones at the supermarket in the thomas’ container. were they bread? were they muffins? why were they english? so many unanswered questions. well, after making them myself, i still don’t know what makes them english or why they are called muffins. but i do know that they are basically a bread dough, cut into little rounds. the cool thing is, they aren’t baked in the oven – they are coated with a light sprinkling of cornmeal and cooked on the stove top. that’s what gives them their distinctive english muffin crispiness on the outside. cool, right?!
these english muffins, in addition to being super english-muffiny, are sourdough flavored. they are light and crispy on the outside, and soft and fluffy on the inside, with a very slight sourdough tanginess. the only downside is that because they are 100% whole wheat, they don’t have as many nooks and crannies as you might be used to in the thomas’ variety – that’s because whole wheat flour absorbs more moisture than all-purpose flour and results in a slightly more dense texture. i might try adding a little extra water next time to see if that helps.
a delicious english muffin with a hint of sourdough tang.
- 1 tablespoon sugar
- 1 cups lukewarm water
- ½ tablespoon active dry yeast
- ½ cup unfed sourdough starter
- 3½ cups white whole wheat flour
- 2 tablespoons earth balance
- ½ tablespoon salt
- a few big pinches of cornmeal, for coating
- combine the sugar, water, yeast, starter, flour, earth balance, and salt in a large bowl. knead everything together until it forms a smooth dough that is elastic and a little bit sticky. cover the bowl with plastic wrap and let it chill in the fridge for 24 hours.
- take the dough out of the fridge and turn it onto a lightly floured surface. roll the dough out to ½-inch thickness, and using a 3-inch biscuit cutter, cut it into rounds. continue to re-shape and re-roll the dough until you have cut as many rounds as you can.
- sprinkle a baking sheet (or any flat surface) with cornmeal and place the rounds of dough on top. sprinkle the tops with more cornmeal, cover everything with plastic wrap, and let the dough rise at room temperature until it is very puffy, about 2 hours.
- heat an ungreased frying pan on the stove over medium-low heat. place as many muffins as you can into the frying pan, and cook them for 10-12 minutes on each side, until they are golden and crisp on the top and bottom. take the muffins out of the pan and let them cool on a wire rack. repeat with the rest of the muffins.